Everyone has that one weird food that they love even though some people might think it's gross. Maybe you like mayonnaise with your PB&J, or maybe you like everything doused in ranch dressing - no judgment. Rest assured, you're not alone. There are plenty of disgusting things you can eat - and some of them are even available as restaurant delicacies around the world. But you don't need to travel to France or China to get a taste of these recipes. Some of these extremely cultural cuisines are offered in restaurants all over the US.
In some parts of the world, you can order just about anything. And some of those horrifying meals are offered as disgusting restaurant foods right in your backyard. Some of the grossest foods in the world are considered signature dishes in the restaurants - including some restaurants right here in the US of A. And hey, who knows, maybe after reading this you'll find something you never knew you wanted to try (or not.)
Many people eat eggs, but few people eat eggs that actually have a baby animal inside. Might sound stomach-churning, but not to those who enjoy balut. This dish usually takes fertilized duck eggs and leaves them to incubate for 18 days until it's well-developed. Then, the egg is cooked and served, and you just eat the whole thing, bones and all. The flavor is supposed to be a strong one, the texture is less than palatable, and the food is very rich. You can buy the eggs to prepare yourself in some international markets, but a few restaurants in New York and California still have it on the menu.
Brain sandwiches are something of a delicacy in parts of Indiana. The sandwiches were traditionally made with cow brains, but locals have switched to pig brains to avoid mad cow disease. The brains are battered, deep fried, and served on a bun.
Food personality Alton Brown described the sandwich as "smooth and creamy on the inside... like a giant brain fritter with a bun on it." He ultimately concluded that it "wasn't very good."
Ikizukuri is definitely not an example of ethical eating. This dish consists of fish or lobster; it is fileted and consumed while it is still alive. In some cases, chefs even return the animal to the tank to recover a little before it is finally consumed. Very few places in the U.S. serve this dish, and there is a movement afoot to ban it entirely because of the ethical factors associated with the dish. But if you're in New York, the Jewel Bako does serve ikizukuri occassionally.
Go ahead, read that title a few more times - it says exactly what you think it does. Jellied moose nose is actually a classic and culturally traditional recipe for hunters, specifically in Alaska, though it is served in restaurants in several other states as well. The two main ingredients are vinegar and time (well, and a moose nose,) and it's definitely an acquired taste. To make this dish, you take a moose's nose and you cook it into a jelly, then wait until it's a cool, jiggly Jello-like dish.